When my alarm went off at 6:15am on Saturday morning, it was cold and dark. Very dark. Did I really agree to go running this early?? Yes. Yes, I did. And it turned out to be the BEST decision of the day!
I fueled up for my run with a sliced banana and a big spoonful of peanut butter.
And then a Frida mug full o’ coffee. Still no sun…
After about 30 minutes for digestion, I headed outside and started running towards Central Park. After a few miles, I saw Katherine’s smiling face. Yay, running buddy! Together, we did a big loop of the Park (6 miles) and then added on some bridle path (2 miles). When I looked down at my watch I couldn’t believe we had been running for nearly 10 miles – all of our gabbing made the time fly by! After saying my goodbyes, I continued my run around the Reservoir, Harlem Meer, and finally finished up in Morningside Park. All in all, I ran 16.5 miles in about 2 hours, 27 minutes. The pace felt relaxed and easy the whole time and my legs felt GOOD. My IT band gets a little twinge-y sometimes, but it never really becomes painful. However, next time I run this long I will be bringing or stashing water along the route. 16.5 miles = thirsty girl. Today’s run makes 57 miles of running in 7 days, huzzah! Injury, I think I have conquered you.
For your entertainment, this is how I felt post-run:
After a brief stretch, I got cookin’ in the kitchen. On the stove top I made a pot of oats:
- 1/2 cup rolled oats, milk, water
- chopped apple
- dash of cinnamon, brown sugar, and salt
Once this was done cooking, I poured the oats into a nearly empty peanut butter jar and added two squares of dark chocolate (antioxidants!) on top.
Mmm, oats in a jar is the perfect way to get every last bit of peanut butter!
Umm, and since 16 miles is a long way, I was still hungry. I mixed about a cup of non-fat greek yogurt with a Tbs of homemade apple butter and a sprinkle of Kashi Go Lean. Protein-packed!
My attempts at napping were unsuccessful, but I did complete some freelance writing and sweep/mop the floors. Productive, yes? Since it was snowing, sleeting, and windy outside, I stayed snug as a bug in my apartment for the rest of Saturday. Around 4pm, I got hungry for a late lunch – it was a repeat of Friday’s potato & garlic soup with triscuits and a laughing cow cheese wedge. Mmm, salty. Perfect for after a sweaty long run.
I spent the rest of the night being a bum, watching movies (LOVED Broken English), and making enchiladas! I made this recipe up as I went along, so it’s a true Megan original.
Megan’s Running Enchiladas
Ingredients:
- 1 onion, thinly sliced
- 4 whole wheat 8″ tortillas
- 1 can enchilada sauce
- 1/4 cup salsa
- 1 can black beans, rinsed and drained
- 4 oz. shredded monterrey jack or colby cheese (I used string cheese x 4!)
- 1/4 cup sliced olives
- sliced avocado, more salsa, sour cream for serving
Directions:
- Preheat the oven to 350 degrees and saute the onion in a small pan for about 5-7 minutes
- Pour 1/2 the enchilada sauce in the bottom of a square baking dish
- Lay tortillas flat on a plate and distribute the cooked onions, beans, salsa, and 1/2 of the cheese evenly amongst them. Roll up the tortillas and place them seam-side down in the baking pan.
- Pour the remaining enchilada sauce on top and add the sliced olives and the rest of the cheese.
- Cover with foil and bake for 20 minutes, remove foil and cook for another 10 minutes or so.
- Serve with diced avocado, extra salsa, and sour cream (or plain greek yogurt!)
I finished off the evening with the last two Nantucket cookies and some un-pictured candy cane kisses ala Holly.
What should Santa bring you this year? Check out the holiday wishlists for runners that Matt and I compiled for our latest True/Slant post.
Would anyone like to bake me these chocolate-hazelnut sandwich cookies? They look SO good!
Question: What was the best present you ever received? Mine was my Kitchenaid stand mixer (thanks Mom!).
